Charred Broccoli Salad with...Charred Broccoli Salad with Eggplant Purée

Name: Charred Broccoli Salad with Eggplant Purée
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 Persons
Ingredients: 1 tablespoon agave nectar; Freshly ground black pepper; 2 bunches broccoli, florets separated from stems, stems peeled and shaved lengthwise on a mandoline; 2 Fresno chiles, halved lengthwise, thinly sliced; ¼ cup cilantro leaves with tender stems; 2 tablespoons coriander seeds; 1 medium eggplant, cut in half lengthwise; 1 teaspoon kosher salt, plus more; 3 tablespoons fresh lemon juice, divided; 2 tablespoons malt vinegar; ½ cup olive oil, divided, plus more for brushing; ½ cup unsalted, roasted cashews, chopped

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Cuisine

International

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Servings

4 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

Charred Broccoli Salad with Eggplant Purée requires roughly 45 minutes from start to finish. This side dish has 357 calories, 14g of protein, and 17g of fat per serving. For $2.75 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have agave nectar, sugar, broccoli, and a few other ingredients on hand, you can make it. This recipe is liked by 1533 foodies and cooks. It is brought to you by Bon Appetit. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 100%, this dish is super. Similar recipes are Charred Broccoli Salad with Eggplant Purée, Charred Broccoli Salad with Eggplant Purée, and Lamb Stew over Charred Eggplant Puree.

DeliciousTastyWell Prepared

Ingredients

•1 tablespoon agave nectar

•Freshly ground black pepper

•2 bunches broccoli, florets separated from stems, stems peeled and shaved lengthwise on a mandoline

•2 Fresno chiles, halved lengthwise, thinly sliced

•¼ cup cilantro leaves with tender stems

•2 tablespoons coriander seeds

•1 medium eggplant, cut in half lengthwise

•1 teaspoon kosher salt, plus more

•3 tablespoons fresh lemon juice, divided

•2 tablespoons malt vinegar

•½ cup olive oil, divided, plus more for brushing

•½ cup unsalted, roasted cashews, chopped

Cooking Instructions

01
Preheat oven to 35
02
Brush eggplant on all sides with oil, season with salt and pepper, and roast, cut side down, on a rimmed baking sheet until lightly browned and softened, 3040 minutes.
03
Let cool. Meanwhile, heat a dry medium cast-iron skillet over high. Cook broccoli florets, tossing occasionally, until surfaces are blackened, 1015 minutes.
04
Transfer to a large plate; let cool.Toss chiles, sugar, and 1 tsp. salt in a small bowl.
05
Let sit until juices release, 1215 minutes.
06
Add white wine vinegar.Meanwhile, toast coriander seeds in a dry small skillet, tossing often, until fragrant, about 4 minutes; let cool. Finely grind in a spice mill or with a mortar and pestle.
07
Transfer to a small bowl and whisk in rice vinegar, cup oil, 1 Tbsp. lemon juice, and 2 Tbsp. water; season vinaigrette with salt and pepper.Scoop eggplant flesh into a food processor; discard skin.
08
Add malt vinegar, agave, tahini, and remaining 2 Tbsp. lemon juice. With motor running, stream in remaining cup oil; process until smooth. Season eggplant pure with salt and pepper.Toss charred broccoli, broccoli stems, and vinaigrette in a large bowl.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023